Ingredients with Measurements:
- 1 lb cuttlefish, cleaned and minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Special equipment needed:
- Large mixing bowl
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the minced cuttlefish, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix well.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. Place the flour in a shallow dish and roll each meatball in the flour to coat.
4. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 3-4 minutes on each side, until browned and cooked through.
5. Remove the meatballs from the skillet and set aside.
6. Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan.
7. Add the chicken broth and heavy cream to the skillet and stir to combine.
8. Bring the sauce to a simmer and cook for 5-7 minutes, until thickened.
9. Return the meatballs to the skillet and toss to coat in the sauce.
10. Serve hot, garnished with additional chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the meatballs
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 16g
Protein: 24g
Substitutions for ingredients:
- Cuttlefish can be substituted with squid or octopus.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grana Padano or Pecorino Romano cheese can be used instead of Parmesan cheese.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped sun-dried tomatoes or capers to the sauce for extra flavor.
- Serve the meatballs over pasta or rice.
- Make the meatballs smaller and serve them as appetizers.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
Tips and tricks:
- Be sure to mince the cuttlefish finely so that it binds well with the other ingredients.
- Use a non-stick skillet to prevent the meatballs from sticking.
- Don't overcrowd the skillet when cooking the meatballs, or they won't brown properly.
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the meatballs, place them in a skillet with a little bit of chicken broth or white wine and heat over medium heat until warmed through.
Presentation ideas:
Serve the meatballs on a platter with toothpicks for a party appetizer, or on individual plates with a side of pasta or rice.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the meatballs to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover meatballs in the refrigerator and consume within 3 days.
Food history:
Cuttlefish is a type of cephalopod that is commonly eaten in Mediterranean cuisine. It is similar in taste and texture to squid, but has a slightly sweeter flavor.
Flavor profiles:
The meatballs have a savory, slightly briny flavor from the cuttlefish, Parmesan cheese, and garlic. The white wine sauce is creamy and slightly tangy, with a hint of sweetness.
Serving suggestions:
Serve the meatballs as a main course with a side of pasta or rice, or as an appetizer with toothpicks for dipping in the sauce.
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